Have you ever noticed that many dehydrator recipes, particularly for “mock meats” can be done without the dehydrator as “pates”? I mean, think about it… the ingredients will be the same, but it will usually just be more sticky or gooier… but the taste will not ordinarily be that different.
Since I used to use a dehydrator, but now do not, I have been thinking about this often enough. What used to be a “burger” could now be a “burger pate”, if you can’t figure out a better name. These recipes could be forkable, good for leafy wraps (romaine, collard, or whatever), or thrown atop salad ingredients.
Why should those of us who do not use dehydrators dismiss the dehydrator- oriented recipes out of hand. Yes, of course, the cracker recipes might not be your main attack point, but all of those interesting burger/faux meat recipes could work perfectly well on your plate as “pates”, or atop your salad as protein as well as flavor additives, or even spread across a pepper slice as a snack or ‘hors d’ouerves’, used to top a mushroom, or plopped on the side of whatever else you are eating as another ingredient in the meal.
So, when you look at a new recipe book, which dismayingly seems loaded with “entree-like” recipes which call for a dehydrator, don’t just pass that section by… think what it would be like if you just made a pate instead. My experience with my old dehydrator recipes has been very enlightening.